December 2009 Edition
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Dear Dan,
Wow, is December here already? What a great year for us here at Bar None and the cocktail world in general. Lots of great articles this month, including an exclusive with one of the leading ladies in the spirits industry...
Please be smart, don't drink and drive! Enjoy your cocktails in moderation and take a cab if you need one. Cheers! Dan Hutchinson
Sara Gorelick heads out West for her latest interview with Bartender Neyah White. Hailed as one of the top restaurants in San Fransisco, Nopa is blessed with having one of the best bartenders in California. Read more...
Sara continues her journey out West with Ryan Scott, a Chef who appreciates the use of alcohol in cooking. Ryan also starred in Top Chef, season 4. There are more uses for alcohol than just drinking you know. Read more... 
4 years of The Raven and what does he have for us this month? Some rambling about a shipwreck and crates of 100 year old whisky. I think I also caught a glimpse of some golden archives in the Raven's Caw. Read more...
During these holiday times, you'll be getting plenty of thick, sweet, creamy drinks. Egg nog will be cascading into and out of drinking vessels everywhere, and you will be plied with all manner of syrupy, dairy-based concoctions employed as a delivery system for all the usual yuletide flavors: chocolate, mint, apple, etc. Read more...
Naughty and Nice... An exclusive
interview with Square One Vodka's Allison Evanow.
Pamela Irving sits down one on one with Allison Evanow, Founder and CEO of Square One Organic Vodka. Enjoy an enlightening read on how and why it all began to where Square One is heading in the future. You may even find a couple of great cocktails as well. Read more...
Simply blend bananas with an immersion blender or mash and strain through a sieve to make them super smooth. Add to a shaker with cognac and Velvet Falernum. Shake vigorously with ice. Pour (or strain if you prefer) into a chilled glass. Top with champagne and stir. Monkey Business
Shake first 3 ingredients in ice for 30 seconds. Pour into chilled goblet. Top with champagne. Give it a little stir.
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Learn from industry greats, up and comers and
some really wonderful people...
Ok, it has been a
crazy month and I have a bunch
of recipes to share. The catch? Well, there
are still a bunch to add to the site, which I
will be doing as December rolls along. For
now, have a browse of the great recipes from
last year, perfectly themed for this time of
year. When I post more on the site, I'll
send an update to let you know where they
are. For now, 
With the help of HappyBeerGames.com I am able
to bring to you a new game titled "Pukes &
Staggers." Brad, from HappyBeerGames, was
kind enough to send me a copy of, what he is
calling, their "flagship" game. Pukes and
Staggers is a simple board game intended for
4-12 players. 
Despite all the fresh ingredients going into
your cocktail, many times you want to keep
certain items in the shaker and out of your
drink, like ice or muddled fruit. This allows
the finished cocktail to be clean, crisp and
free of debris. Enter the strainer, one of
the most utilized bar tools in the
bartender's arsenal. 
Ever wondered if you could perform like Tom
Cruise in Cocktail? Look no further. Val has
come up with some articles to start you on
your journey of becoming an Extreme
Bartender. Why not take a few minutes and
learn a couple of tricks, who knows how much
extra you can make in tips? 
At times you crave a classic cocktail, or
maybe something quick and easy, but sometimes
you want to experiment. This was one of those
times. A bottle of champagne was on hand as
well as some over-ripe bananas. Brandy
sounded like a warming addition for a chilly
evening and a bit of Velvet Falernum would be
an island kiss. This was an experiment that
worked. We call it Monkey Business.
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